Chef De Cuisine - San Diego, United States - SkyBridge Luxury & Associates

SkyBridge Luxury & Associates San Diego, United States

2 weeks ago

Description

SkyBridge Luxury & Associates is proud to partner with a prestigious private club and hotel, seeking an experienced Chef De Cuisine to elevate their renowned hospitality experience. Nestled along the stunning shores of La Jolla, this exclusive opportunity promises to immerse you in a world of luxury and sophistication, where you'll play a pivotal role in shaping unforgettable dining experiences amidst breathtaking coastal vistas.

SUMMARY

Aides and supports the Executive Chef in creating standards of food quality and presentation for the hotel and restaurant food service operations. Assists with menu writing and implementation of diverse themes for restaurants and banquets. Supervises and directs kitchen staff to reach corporate goals for an elite property within close control of food and labor costs.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Restaurant Operations and Quality Control

Ensures the best coordination between the kitchen, catering, and dining room for dinner and private functions.
Communicates daily and effectively with Restaurant Managers, Food & Beverage Operations Managers, Catering, and the Executive Chef.
Implements and maintains food quality standards in compliance with California State Health Codes and exceeds sanitation requirements.
Confers with Restaurant Manager on customer counts, reservations, and VIP activities, to discuss daily specials (including preparation and presentation) and other relevant business items.
Monitors kitchen equipment to make sure it is in good operating condition.
Keeps Executive Chef informed of all pertinent kitchen matters. Immediately report any concerns or issues to the Executive Chef, Food and Beverage Manager, or General Manager that may be detrimental to the smooth operation of the business (i.e. fire, food poisoning, staffing).

Management, Supervisory Tasks, and Procedures

Trains line employees engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Instruct cooking personnel on the fine points of cooking as needed.
Maintains adequate staffing levels in accordance with business volume.
Prepares staff schedules and promptly posts weekly; ensures scheduled staff is on duty.
Supervises and coaches employees through a working day to improve performance.
At the end of shifts, discuss any problems that occurred during service and also praise employees for jobs performed well.
Plans, coordinates, and conducts monthly department meetings.
Provides additional training programs in response to changes in industry standards.
Promptly evaluates employee performance at designated times (i.e. 90 day and annual reviews).

Cost Control and Planning

Develop kitchen organization by planning, budgeting, and forecasting.
Develop recipe cards and purchasing specifications for kitchen outlets with Executive Chef.
Conducts Yield tests to monitor more accurate food costs.
Reevaluate menus in conjunction with Executive Chef according to trends.
Establishes guidelines for purchasing foods, requisitions suppies as necessary, and ensures that only the best quality food products are bought.
Reviews and updates purchasing list.
Establishes kitchen reports and sets new objectives and goals.
Other duties may be assigned.

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